8 chicken thighs
1/4 cup dried onion
1 T dried ginger
3 T minced garlic
1/4 C peanut butter
1/4 c soy
3 T honey
3/4 c chicken broth
3T sesame oil
Squirt of sriracha sauce
3 T cornstarch
1/2 C shredded carrots
1/2 C shredded bell peppers
Garnish:
Lime wedges
Toasted sesame seeds
Green onions
Peanuts, almonds or cashews
Chopped cilantro
Put the frozen chicken thighs, Spices and liquids in the instant pot. Cook on high pressure for 15 min. Let it naturally release for five minutes then do a full release. Remove the chicken and mix 3 T of cornstarch with a little water then stir into pot and push sauté. Stir until thickened. Add the shredded vegetables. Serve over rice with the condiments tossed on top.
